Mushroom Bourguignon

2 T. olive oil
2 lb. portobello mushrooms, sliced 1/4 ” thick (I used smaller cremini mushroom, quartered)
1 cup pearl onions, peeled (I used frozen, thawed)
1 small carrot, finely chopped
1 small onion, finely chopped
1 t. fresh thyme leaves (1/2 t. dried)
2 cloves garlic, minced
1 cup red wine
2 T. tomato paste
2 cups beef or vegetable broth
1 T. butter, softened
1 1/2 T. all-purpose flour
Egg noodles, for serving
Plain Greek yogurt and freshly chopped parsley, for garnish

Heat half the oil in a large pan and saute the mushrooms and onions until they begin to darken but don’t release their liquid, about 4 minutes. Remove them from the pan.

Heat the second tablespoon of oil in the pan and add the carrot, onion, thyme and a bit of salt and pepper and cook for about 10 minutes. Add the garlic and cook another minute. Add the wine and scrape up any browned bits and reduce the wine by half. Stir in the tomato paste and broth. Add back the mushrooms and any juice that’s accumulated and cook gently for about 20 minutes, until the mushrooms and onions are very tender.

Combine the butter and flour on a plate and mash them together with a fork. Stir this into the pot and cook until the sauce thickens.  Season to taste and serve with egg noodles; dollop with greek yogurt and sprinkle with parsley.

Serves 4

If you’re so inclined, you could serve this with something brown, like whole wheat pasta, brown rice, quinoa or even farro. Or do what I often do–roast a sweet potato and top with this stew. Oh, and have another glass of wine because you’re being so downright virtuous.